Broiled Striped Bass with Saffron Butter
Provided by Mel & Sheryl London
Golden saffron and bright citrusy oranges call up the flavors of Spain.
- 12 small white pearl onions
- 1 teaspoon loosely packed saffron threads, crushed
- 1 tablespoon orange juice
- 2 teaspoons grated orange zest
- 4, 6-ounce pieces of striped bass fillets (Substitute: Red Snapper)
- Salt & Pepper
- Few drops Tabasco
- 5 tablespoons softened butter
- Orange slices & parsley sprigs for garnish
Put the onions in a metal or ceramic bowl. Pour boiling water over them to cover and let them stand for 5 minutes. Take off 2 teaspoons of the boiling water and set aside. Drain the onions, cool, and slip off the skins. Set aside.
In a small cup, combine the saffron with the reserved 2 teaspoons of boiling water and let steep for 5 minutes. Add the orange juice and zest to the saffron and set aside.
Preheat the broiler and line a baking pan with non-stick foil. On a plate, sprinkle the fish with salt, pepper and Tabasco. In a food processor cream the butter until light and fluffy and then add the saffron orange mixture a few drops at a time. Spread some of this butter on the bottom of the baking pan and arrange the fish on top. Spread the remaining butter over the fish and scatter the onions all around. Broil 2 to 3 inches from the source of heat, basting the fish and onions frequently until the fish is opaque (about 8 minutes) until the top is brown, cooked through when tested with a knife.
Transfer the fish to warm serving plates and spoon any remaining sauce and onions over the fish. Top each piece with an orange slice and a sprig of parsley.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.